Vegan Chickpea Matzo Balls (GF)

There’s nothing more comforting than a warm bowl of matzo ball soup on a cold winter’s night.  Made with chickpea flour and flax, our balls are gluten free and vegan friendly.  They cook up nicely with a nutty flavour and pleasant texture.  We serve them in a simple veggie broth with carrots and fresh dill.  Sometimes most comforting dishes are the simplest to make.  I hope you enjoy these balls as much as we have.

Makes: 12 matzo balls (serves 6)
Prep time: 10 mins
Chill time: 2 hours
Cook time: 20 mins

Ingredients:

1½ C chickpea flour
2 tsp baking powder
1 tsp sea salt
3 “flax eggs” (1 flax egg = 1.5 Tbsp ground flaxseed mixed in 5 Tbsp warm water)
3 Tbsp extra virgin olive oil
freshly ground pepper to taste
6 C of vegetable broth
3 large carrots, chopped
Fresh dill, chopped to taste

Steps:

  1. In a small bowl, mix together the ground flaxseed and warm water, let it sit for 10 minutes, this will create the “flax eggs”.
  2. In a large mixing bowl combine the chickpea flour, baking powder, salt, and pepper, to taste, and mix well.
  3. Add the olive oil to the “flax egg” mixture, and whisk well to emulsify.
  4.  Make a hole in the center of the flour mixture and add the flax egg and olive oil.  Mix together until well combined; the batter will be thick and sticky.
  5. At the very end of the mixing process I use my hands to lightly knead the doughy batter to ensure uniformity.
  6. Cover the batter with plastic wrap and refrigerate for 2 hours.
  7. When you’re ready to make the matzo balls, fill a large pot with water and bring to a boil.
  8. Wet your hands with water, and take 1 Tbsp’s worth of dough and lightly roll between your palms to make balls. Repeat until you’ve made all the balls.
  9. Place the matzo balls gently into the water using a slotted spoon; when the balls float to the surface of the water, reduce the heart to a simmer and cover the pot.
  10. Simmer the matzo balls until they are cooked through and fluffy, approximately 20 minutes.
  11. While the balls are cooking, in another large pot bring the vegetable broth to a boil, and toss in the chopped carrots.  Cook the carrots until tender, approximately 10 minutes, and then remove from the broth with a slotted spoon.
  12. Roughly mash the cooked carrots with a fork and place them back into the broth, add the fresh dill to the broth.
  13. When the matzo balls are finished cooking, transfer them to a strainer and lightly rinse them in warm water and then transfer them to the warmed broth.
  14. Serve 2 matzo balls per bowl.

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Enjoy!

2 thoughts on “Vegan Chickpea Matzo Balls (GF)

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